INGREDIENTS

METHOD

Pour milk into a saucepan and add garlic. Place over a medium heat and bring to the boil.

Remove from heat and place a lid on the saucepan. Leave for 15 minutes so garlic infuses the milk.

In
a second saucepan melt butter over a medium heat, stir in flour and
cook for 2-3 minutes or until butter and flour smells nutty. Through a
sieve pour in milk all at once and stir until sauce has thickened.
Discard garlic.

Cook over a very low heat for 20 minutes, stirring occasionally. (I always place a simmer mat under the saucepan).

Pour in cream and then season to taste with salt and pepper.

Place in refrigerator until ready to use. To prevent skin forming place plastic wrap directly on top of sauce.